This Guinness Beef Stew recipe is loaded with tender beef that practically melts in your mouth. The rich gravy has a deep flavor that is out of this world, thanks to Guinness.
Plus. there are tender vegetables that add a delicious crunch to every bite. With fork-tender beef and satisfyingly thick consistency, this Guinness beef stew is the ultimate comfort food.
Whether looking for a St. Patrick’s Day dinner or a mouth-watering stew that will warm you up from the inside out, this Irish beef stew is a perfect choice!
In this post, I will show you how to make Guinness beef stew, how to thicken the stew, the best cut of beef to use, and how to make this stew recipe in the slow cooker.
Looking for more Irish recipes? Try Air Fryer corned beef, Guinness brownies, or Instant Pot bangers and mash.
🥘Key Ingredients
For exact amounts needed see the recipe card below
- beef stew meat – cut into 1-inch pieces.
- olive oil
- salt
- black pepper
- all-purpose flour
- onion
- garlic
- Guinness – or choose another dark stout for the recipe.
- beef stock or broth
- tomato paste
- Worcestershire sauce
- potatoes
- carrots
- Italian Seasoning
- bay leaf
🥣How to Make Guinness Beef Stew
- Brown beef – Coat the stew meat in flour and brown it in olive oil. Brown the beef in batches if necessary. Remove it from the Dutch oven and set it aside.
- Add veggies – Add the onions, garlic, and carrots to the Dutch oven and cook them for 5 minutes on medium heat to soften.
- Simmer – Return the beef to the pot. Then add all the remaining ingredients – potatoes, beer, broth, Worcestershire sauce, tomato paste, Italian seasoning, and bay leaf. Stir and add cover the pot. Let it simmer on low heat for 30 minutes.
🍴Serving Ideas
Serve this rich stew with Guinness brown bread for a traditional dinner. Or use Irish soda bread or your favorite crusty bread. For a very hearty meal, serve it over mashed potatoes or egg noodles.
💭How to Store Irish Stew with Guinness
Store leftover stew in an airtight container in the fridge for 4 days. This stew also freezes well. Just make sure it is completely cool, and then package it into freezer containers. It will keep for 3 months in the freezer.
Can I Make this Stew Ahead of Time?
Yes, it is easy to make it ahead of time. Just store it in an airtight container in the fridge. Then heat it on low heat on the stove for 15 minutes, stirring.
⭐Tips
Be sure to check out the step by step instructions
- Do not skip browning the beef. This step is essential for getting a deep, rich flavor from the stew.
- Stew meat bought precut can be cut into rather large chunks. Make sure the pieces are about 1 inch in size.
- If you don’t have Guinness use another type of dark beer or ale. If you don’t want to use alcohol, substitute beef broth.
📝FAQ
Does Guinness stew taste like beer?
No, the stew will have a rich depth of flavor, but it won’t taste like beer. While Guinness can be bitter, it doesn’t make the stew bitter.
Can I make this Irish stew in a slow cooker?
Yes, although the texture of the vegetables will be a bit different. Sear the beef as directed, then add it to the slow cooker with the rest of the ingredients. Cook on high for 4 hours or low for 8-10 hours.
How can I thicken Guinness beef stew?
The tomato paste and flour should thicken the stew as it cooks. But if you want it even thicker, make a paste with 2 tablespoons of cornstarch mixed with 3 tablespoons of cold water. Stir this cornstarch slurry into the stew about 5 minutes before serving.
What cut of beef should I use for Irish stew?
Boneless beef chuck roast is the best cut of meat for stew. It is relatively inexpensive and has enough fat to be tender. Round steak also works well. If you are willing to buy a more expensive cut of beef, try oxtail or short ribs.
Can I make Irish stew with lamb?
Absolutely. This stew is also delicious with lamb. You can follow the exact same recipe. Just substitute lamb for beef. Or try my Instant Pot Irish lamb stew recipe.
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Irish Beef Stew Recipe
Ingredients
- 4 tablespoons olive oil
- 1.5 pounds beef stew meat cut into 1-inch chunks
- 4 tablespoons all-purpose flour
- 1 onion chopped
- 4 carrots cut into 1”-1 1/2” chunks
- 1 pound russet potatoes chopped into 1” pieces
- 19 oz Guinness or another Irish beer
- 2 garlic cloves minced
- 1 3/4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon Italian Seasoning
- 1 teaspoons sea salt
- ½ teaspoon ground black pepper
- 1 bay leaf
Instructions
- Set your Dutch oven on medium-high heat and add 1 tablespoon of oil.4 tablespoons olive oil
- Toss the stew meat in the flour until all pieces are fully coated.1.5 pounds beef stew meat, 4 tablespoons all-purpose flour
- When the oil is hot, add the beef in a single layer. If necessary, brown the stew meat in multiple batches. Turn the pieces over every 5 minutes to sear all sides.
- While the meat browns, dice the onion, peel, and chop the whole carrots into 1” pieces.1 onion, 4 carrots
- After the meat is almost fully cooked, remove it from the Dutch oven and set it aside. Sauté the onion, garlic, and carrots for 5 minutes while stirring regularly.
- Rinse and chop the potatoes into 1” pieces.1 pound russet potatoes
- Once the onion and carrots have softened, add the potatoes and meat to the Dutch oven. Pour a small amount of beer into the Dutch oven and use a spatula or wooden spoon to scrape the bottom to remove any stuck-on food.19 oz Guinness
- Add the remaining beer, broth, and Worcestershire sauce, then stir. Mix in the tomato paste, garlic, Italian seasoning, salt, pepper, and bay leaf. Stir until the tomato paste has dissolved.1 teaspoons sea salt, ½ teaspoon ground black pepper, 19 oz Guinness, 1 3/4 cups beef broth, 1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce, 1 tablespoon Italian Seasoning, 1 bay leaf, 2 garlic cloves
- Cover the Dutch oven, reduce the heat to low-medium, and let it simmer for 30 minutes.
- Remove the lid and lower the heat to warm. Use a slotted spoon to remove the bay leaf. Serve garnished with fresh thyme or other fresh herbs.
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Nutrition Information
Nutrition facts are estimates.
